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The original owner and master bread maker, Mark Furstenberg, has left, but his recipes and style remain. The baguette is still a staple, and the bakery still makes the Palladin, a very light bread that was originally created for DC chef Jean-Louis Palladin, when he was the toast of Washington culinary circles. The market always has been known for its sandwiches. This is among the "bread houses" with a raisin-pecan bread leading the lineup-here with essence of orange peel to create the twist of flavor that draws people back for more. Other locations.

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